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    Beef & Barley Soup


    Source of Recipe


    Marla

    List of Ingredients




    Beef & Barley Soup


    3 lbs lean beef short ribs
    2 large onions -- chopped
    1/4 cup chopped parsley
    3 cloves garlic -- minced or pressed
    3/4 cup split peas and dried baby limas
    8 cups water
    3 beef bouillon cubes
    1 tbl dillweed
    1/4 lb mushrooms -- sliced
    1/2 cup pearl barley
    8 large carrots -- in 1 inch slices
    Salt and pepper to taste

    Recipe




    In a 6 to 8 quart kettle, brown meat on all sides.

    Add onion and sauté until limp.

    Stir in parsley, garlic, split peas, limas, water and bouillon cubes.

    Cover and simmer 2 hours or until meat is tender when pierced.

    Lift out meat; skim and discard fat from broth.

    Whirl broth and vegetables a small amount at a time in blender until pureed.

    Return to kettle, stir in dill, mushrooms, barley and
    carrots.

    Discard bones and break meat into bite-size pieces.

    Stir into soup.

    Add salt and pepper to taste.

    Cover and simmer about 45 minutes or until barley is tender.

    Makes 6 to 8 servings.

    Serve with French bread and a big green salad for a very hearty meal!

 

 

 


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